Whole Wheat Doughnuts Recipe

Name: Whole Wheat Doughnuts Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 18
Ingredients: 1 tablespoon of dry active yeast; 1/3 cup sugar (plus more for coating doughnuts); 1 1/4 cups whole-wheat pastry flour; 1 egg; 4 tablespoons softened butter; 1/2 teaspoon salt; 2 cups of all-purpose flour (plus more for rolling and shaping); Vegetable oil, canola oil , or lard (for frying)

Prep: 30 mins

Cook: 20 mins

Total: 50 mins

Servings: 18 servings

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Nutrition Facts (per serving)
196	Calories
12g	Fat
21g	Carbs
3g	Protein

Nutrition Facts
Servings: 18
Amount per serving
Calories	196
% Daily Value*
Total Fat 12g	15%
Saturated Fat 2g	11%
Cholesterol 17mg	6%
Sodium 64mg	3%
Total Carbohydrate 21g	7%
Dietary Fiber 1g	5%
Total Sugars 4g
Protein 3g
Vitamin C 0mg	0%
Calcium 8mg	1%
Iron 1mg	6%
Potassium 56mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Whole-wheat pastry flour adds a nutty note to these tender, tempting homemade doughnuts. We're always shocked at how little oil or fat properly fried food takes up. Keep the oil temperature between 350 F and 375 F to enjoy light, non-greasy homemade doughnuts.

1 tablespoon dry active yeast
1/3 cup sugar, more as needed
1 1/4 cups whole-wheat pastry flour
1 large egg
4 tablespoons (2 ounces) unsalted butter, softened
1/2 teaspoon salt
2 cups all-purpose flour, more as needed
Vegetable oil, canola oil, or lard, for frying

Dissolve yeast in 1 cup of warm water. Let sit about 5 minutes until the yeast foams a bit (this bit of waiting will let you know it's active).
Beat in whole wheat pastry flour, sugar, egg, butter, and salt. Add all-purpose flour 1/2 cup at a time until the dough starts pulling away from the sides of the bowl. Cover bowl with plastic wrap or a clean kitchen towel and let sit in a warm place until the dough doubles in bulk, about 2 hours. Alternatively, you can chill the dough overnight.
Punch down the dough and turn it onto a floured surface. Roll dough to about 1/2-inch thick and use a large round biscuit cutter (a drinking glass works too) to cut circles and a smaller round cutter to cut out the holes. Obviously, if you are lucky enough to be in possession of a doughnut cutter, go ahead and use that!
Cover doughnuts (and holes) and let rise until puffy looking, about 2 hours. Alternatively, you can put the cut doughnuts on floured baking sheets, cover, and chill the cut dough overnight.
Heat an inch or two of oil or lard in a large heavy pot to 350 F to 375 F. Set a cooling rack over a baking sheet and put them near the pot. Put about a cup of sugar in a medium bowl and have that handy as well.
Add 3 or 4 doughnuts (or 8 to 10 doughnut holes) to the oil. They should sizzle immediately as you add them to the fat. Cook doughnuts until lightly brown on one side. Use tongs or a slotted spoon to flip the doughnuts, cook until the second side is light brown. Transfer cooked doughnuts to a cooling rack and let cool/drain for a few minutes. Dip doughnuts into sugar to coat. Repeat with the remaining doughnuts. Serve warm if at all possible.